Scatter canned whole new potatoes and these 2 ingredients over raw chicken leg quarters into a roasting pan for a classic supper your family will always return to

This oven baked 4-ingredient Amish baby potato chicken is the kind of supper that feels like it’s been on Midwestern tables forever. It’s as simple as it sounds: you scatter canned whole new potatoes and two pantry ingredients right over raw chicken leg quarters in a roasting pan, slide it into the oven, and let the house fill with that cozy Sunday-dinner smell. It reminds me of the church basement suppers and farm kitchen meals I grew up with—humble ingredients, hardly any fuss, and a pan that comes out of the oven looking like you worked much harder than you did. If you’re tired, short on time, or just craving something old-fashioned and comforting, this is the kind of recipe you can lean on again and again.

Serve these tender chicken leg quarters and buttery baby potatoes with a simple green vegetable—steamed green beans, peas, or a tossed salad all fit right in. A pan of dinner rolls or a slice of buttered bread is perfect for soaking up the savory pan juices. If you like a little color on the plate, spoon some bright canned or frozen corn alongside. For a heartier spread, add a simple coleslaw or sliced tomatoes with salt and pepper, just the way farm tables in the Midwest have seen for generations.

Servings: 4

4 chicken leg quarters (about 3 to 3 1/2 pounds total), patted dry

Preheat your oven to 375°F (190°C). Lightly grease a roasting pan or a 9x13-inch baking dish so the chicken and potatoes don’t stick.

Pat the chicken leg quarters dry with paper towels. This helps the skin brown nicely. Arrange the leg quarters in a single layer in the roasting pan, skin side up, leaving a little space between each piece if you can.

Brush or rub the melted butter over the tops of the chicken leg quarters, letting some drip down around them in the pan. The butter will help the seasoning cling and give you that golden, old-fashioned roast look.

Open the cans of whole new potatoes and drain them well. With clean hands, scatter the canned whole new potatoes all around and over the raw chicken leg quarters in the roasting pan, just as you would if you were tossing them straight from the can in a busy farmhouse kitchen. Tuck some potatoes between the pieces of chicken so they can soak up the juices as they bake.

Sprinkle the dry onion soup mix evenly over the chicken and potatoes, letting it fall wherever it may. Don’t worry about being too precise—this is meant to be easy and a little rustic. The mix will season both the meat and the potatoes as everything roasts together.

Cover the roasting pan tightly with foil to help the chicken start cooking through and keep the potatoes from drying out too quickly. Place the pan on the center rack of the preheated oven.

Bake covered for 30 minutes. Then carefully remove the foil, watching for hot steam. Spoon some of the pan juices over the potatoes and chicken to baste them lightly.

Return the uncovered pan to the oven and continue baking for another 30 to 40 minutes, or until the chicken leg quarters are cooked through, the skin is nicely browned, and the potatoes are lightly golden in spots. The internal temperature of the thickest part of the chicken (not touching bone) should reach at least 165°F (74°C); many home cooks in the Midwest like dark meat closer to 175°F to 185°F for extra tenderness.

Once done, remove the pan from the oven and let the chicken rest for about 5 to 10 minutes so the juices settle. Spoon the buttery, onion-scented pan juices over the potatoes and chicken right before serving. Bring the roasting pan straight to the table, just like a classic family-style supper everyone will always return to.

You can adjust this simple Amish-style supper to fit your own pantry and tastes while keeping the same comforting spirit. If you like a bit more color and flavor, scatter a handful of baby carrots or thick-sliced onions into the pan with the canned whole new potatoes before baking. For extra herbs, sprinkle a teaspoon of dried parsley, thyme, or rosemary over the top along with the onion soup mix. If you prefer less salt, look for reduced-sodium onion soup mix or use only part of the packet. You can also swap the melted butter for 2 tablespoons of olive oil if that’s what you keep on hand, though the butter gives a more old-fashioned flavor. For crispier skin, move the pan up a rack during the last 5 to 10 minutes of baking, or briefly broil while watching closely so it doesn’t burn. Food safety tips: Always start with fully thawed chicken; do not bake from frozen, as it may cook unevenly. Keep raw chicken and its juices away from ready-to-eat foods and wash your hands, cutting boards, and utensils thoroughly with hot, soapy water after handling. Use a food thermometer to check that the chicken reaches at least 165°F (74°C) in the thickest part, avoiding the bone, before serving. Refrigerate leftovers within 2 hours in shallow containers, and reheat until steaming hot before eating.